CHEESE BROCCOLI SOUP|
1 medium onion, chopped
1 (10 oz.) pkg. chopped
4 oz. noodles, cooked
3 c. milk
4 chicken bouillon cubes,
dissolved in liquid
1/4 stick margarine
3 c. liquid from noodles
8 oz. Velveeta cheese
Saute onions in margarine; cook broccoli and noodles
according to direction. Keep liquid, dissolve bouillon in
liquid. Combine liquid, onions, noodles and broccoli in a
large pan. Heat and add cubed cheese. Stir until melted. Add
milk and heat. Makes about 1 gallon.
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